Cassava Cake

Final day and lets make some cake which is not a flour-based but a rice cake. Last time I posted a recipe called cassava cake, it was good but it’s more suited for people who like their cassava cake firm. So for this post we will do the soft and chewy version of this popular Philippine snack / dessert and what’s the best way to do it is to wait! Yes I will just wait because my mom is in New Zealand at the moment for the holidays so might as well make good use of her stay by asking her to cook some of my favourite dishes she prepared when I was younger, those dishes that I miss. This is one of them. So this I will call it “The mom’s version”, the texture of it is different from my original post as this is soft and chewy.

Now for those who want to try it or looking for this recipe you have two choices on what suits your preference the soft and chewy or the firm version.

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75 Responses

Cassava cakes are the best!! I definitely vote for “soft and chewy”! I bought some grated cassava a while ago but have been kinda lazy to bake it. lol.. It’s still sitting in my freezer now. Your cassava cake looks delicious!! I love it!!

Love that you’re taking full advantage of having mom around to make your favorite dishes. There’s nothing like having that favorite meal from childhood. I’ve never had a cassava cake before, but I’m guessing I would like this version more so than the firm one. Way to go mom!

This was one of my fave cakes growing up… definitely prefer the soft one! I love coming to your site, since it reminds me all of the food that I used to grow up eating and would love to make in my kitchen!!

Hi, the cassava cake is really delicious. I enjoy it. We grow some cassava plant in our backgarden, so i use raw cassava everytime.
I will give you an easy microwave recipe which taste great. Grate and grind the cassava in a puree form adding little water . Add sugar , powdered milk, a little butter,vanilla essence and mix. Pour the mixture in a buttered microwave bowl . Cook on high for 3 mins. Allow to cool for a few mins and cut into squares. Spinkle some dry coconut powder and ready to eat.

Love cassava cake since I tasted it back in college. And now that I am not in the Philippines, I am really missing it. Thailand has it’s own way of making cassava cake but it doesn’t taste like the way Pinoys prepare it (they put caramelized onion as toppings and it is very very oily!!!)…Anyways, just asked a friend of mine to buy me cassava because I don’t know where to buy it here in Thailand and she gave it to me yesterday. Now I am preparing one. With omission of some ingredients because I don’t have in hand right now and can’t wait any longer. I hope I will have the same outcome

Hi I have a bag of frozen cassava but it is not grated. Can I just cut in chunks and puree, then use it? Do I need to thaw it? I have never used cassava but want to try and this is all that the store had.

Hi,
Never made cassava pudding/cake myself because my late nanny always made it for the family. But now that I’m on my own and living abroad, I’m thinking back on the good old homemade foods I love. But reading on cassava, I never thought it was toxic if not prepared properly. So if I am gpoing to make cassava cake by grating it, do I…. as some online article3s propose…. have to pre-soak the grated raw cassava first before using it in the cake mix? If yes, for about how long do you think? Thanks for any advice….

If you are using the fresh ones make sure the skin and the thick layer beneath it is completely removed. If you notice after the brown skin there is another layer roughly 3mm in thickness, that need to be removed as my grandmother always tell us. Also please make sure it is well cooked as the cooking process they say remove the toxins. As for the pre soaking I am not sure about this one, I never seen my grandmother do this before, also there are frozen ungrated cassava that are sold in Asian shops and I used them without pre soaking and consumed the whole thing without grating.

What kind of grated cheddar cheese did you use? I’m based in Canada and cheddar cheese here have different kinds… Usually they’re harder than our cheddar cheese in Philippines (like the kraft cheddar cheese in PH)… Should I look for a softer kind of cheddar cheese?

[…] fan of Filipino cuisine and the Pinoy Cassava Cake is no exception! One of my favourite bloggers, Raymund, of Ang Sarap posted his mum’s Cassava Cake recipe. He called it the “soft and chewy” version. […]